Roasted Tomato Soup

[UrbanFool]

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Toss tomatoes, onion, and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
Transfer the vegetable puree to a large, heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil, and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into six soup bowls; garnish with corn and serve.

[cyclefan]

Wow this sounds delicious! I love tomato soup, a toasted cheese sandwich with this would be just the ticket.

[greeneyes]

Tomato soup and grilled cheese is the all time rainy day cozy food. In the whole universe.

[cyclefan]

Don't spread this around but I like velveeta on white bread.

[greeneyes]

I bet you made that fried spam thing too

[UrbanFool]

LOL!

[spedteach]

Urban,
My mouth is watering over that soup recipe. The roasting must make all the difference in flavor.
Nothing melts like Velveeta!

[IAD]

Urban.....roast them little buggers first ! Ha! Then make soup of them.........IAD ( Love It ! )

[rubywillow]

LOVE this. One of my fav recipes, along with roasted red pepper soup.

[Rags]

This sounds delish! Have to tell Tawny about this one!